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David Byrd
Chief Marketing Officer for ANPI

Virginia Crab Cakes

Ingredients
·         2 tablespoons butter
·         2 tablespoons olive oil
·         1 shallot chopped finely
·         ½ cup small diced celery
·         ½  cup small diced red bell pepper
·         2 eggs, lightly beaten
·         ½  teaspoon hot pepper sauce (recommended: Tabasco)
·         ½  cup good mayonnaise
·         1 tablespoon Dijon mustard
·         1 teaspoon Old Bay
·         ½ teaspoon dill
·         ½ teaspoon garlic powder
·         1 teaspoon kosher salt
·         ½  teaspoon freshly ground black pepper
·         1 pound lump crabmeat, drained and picked to remove shells
·         ½ cup panko bread crumbs
·         1 cup panko bread crumbs
·         2 tablespoons butter
·         2 tablespoons olive oil
Directions
Place the 2 tablespoons butter, 2 tablespoons oil, shallot, celery, bell pepper in a sauté pan over medium-low heat and cook until the vegetables are soft, approximately 5 minutes. Remove from heat to cool. In a bowl beat the eggs until blended. Add hot pepper sauce, mayonnaise, Dijon mustard, Old Bay, dill, garlic powder, salt and black pepper. Mix well. Add ½ cup panko bread crumbs and the cooked mixture and mix well.
Add the lump crabmeat and gently toss. Let rest for ten minutes. Form into balls and gently cover and shape using the 1 cup Panko bread crumbs. Move to a plate and chill in the refrigerator for 20 minutes.
Heat the butter and olive oil for frying over medium heat in a sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
Serves 6
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